With the deep buttery richness of a classic blue cheese, our all cow’s milk blue isn’t bitter like many blue cheeses can be. There’s a lingering sweetness there and a notably clean flavor. Aged for at least 4 months, it may be unique, but it’s still true blue.
Product ships in a 1/2lb wedge.
In stock
With the deep buttery richness of a classic blue cheese, our all cow’s milk blue isn’t bitter like many blue cheeses can be. There’s a lingering sweetness there and a notably clean flavor. Aged for at least 4 months, it may be unique, but it’s still true blue.
Product ships in a 1/2lb wedge.
$12.99
In stock
We’d heard it said that chocolate milk tastes the best when it’s made from cows who were fed cacao as part of their diet. Well, we tried feeding ours blue cheese, and when they turned up their noses at that, we tried everything blue we could get our hands on: blueberries, blue potatoes, blue corn, blue grapes, blue carrots, Maryland blue crab…all for nothing. The cows would have none of it. They told us all they needed was a diet of good, nutrient-dense grass, plenty of fresh air and sunlight – and nature would do the rest. They were right. Now we keep the crab for ourselves, and our blue cheese – well, let’s just say we’re happy to share, but not with the cows.
The freshest cow milk is first pasteurized and cooled. Cultures are added and the milk is agitated. We then add vegetarian rennet and the curds are on their way. Once the curds are cut and stirred, this cheese becomes a w-o-r-k-o-u-t. The curd is scooped and piled in the center of the vat, pressing under its own weight and creating a channel around the circumference of the vat for the whey to drain. Once drained, the pebbly curd is scooped by hand into molds.
The cheeses in their molds are stacked for a gentle pressing and flipped regularly to ensure even draining. Left overnight, the following day our cheese makers dry salt the wheels and put them into the special “blue room.”After the first signs of blue-mold growth, we “punch” them with stainless steel needles to promote mold growth and optimal veining.
Pasteurized Cow Milk, Salt, Vegetarian Enzymes, Calcium Chloride, Cheese Cultures
This product contains milk, and FDA-designated “big-8” allergen. Note that in January 2023, the big-8 allergens become the big-9 with the addition of sesame.
Dense, rich and buttery with deep blue veining.
Mild sweetness becomes more prominent and caramel-like with age.
Becomes creamy and fudgy with an increasingly robust piquant flavor over time.
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2 reviews for Moo & Blue
Melaney H –
Everything I get – every time, is top notch! The quality and freshness are undeniable! Thank you!
Anonymous –
One of my fave blues I’ve had in a long time